Addition of Starters in Pasteurized Brined Baechu Cabbage Increased Kimchi Quality and Health Functionality-Reference-Cited by-同舟云学术

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Addition of Starters in Pasteurized Brined Baechu Cabbage Increased Kimchi Quality and Health Functionality

Published:2011-01-31 Issue:1 Volume:40 Page:110-115
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Han Gwi-Jung,Choi Hye-Sun,Lee Sun-Mi,Lee Eun-Ji,Park So-Eun,Park Kun-Young

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201107049668500.pdf

Reference4 articles.

1. Analysis of Volatile Organic Compounds in Kinnchi Absorbed in SPME by GC-AED and GC-MSD

2. Effect of Calcium Powder Addition on the Quality Characteristics of Kimchi

3. Effect of Ozone Treatment for Sanitation of Chinese Cabbage and Salted Chinese Cabbage

4. Selection of Kimchi Starters Based on the Microbial Composition of Kimchi and Their Effects

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bactericidal Effect of Underwater Plasma Treatment on Waste Brine from Kimchi Production Process and the Evaluation of Reusability of Plasma-Treated Waste Brine in Salting Kimchi Cabbage;Foods;2023-02-07

2. Effect of ultraviolet-C light-emitting diode irradiation on inactivation of white colony-forming yeast in kimchi seasoning;Food Control;2022-10

3. Natural Preservatives Containing Garlic Extract Effects on the Physicochemical and Microbiological Characteristics of Kimchi;Journal of the Korean Society of Food Science and Nutrition;2021-05-31

4. Kimchi markedly induces apoptosis in HT‐29 human colon carcinoma cells;Journal of Food Biochemistry;2020-11-02

5. Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells;RSC Advances;2020

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